NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup chicken bone broth

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp turmeric powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Rinse the rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rinsed rice, chicken bone broth, and turmeric powder; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, season the chicken breast evenly on both sides with dried oregano, sea salt, and black pepper.

• 4

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing.

• 7

  In the same skillet, add the lemon juice, lemon zest, and baby spinach, sautéing for about 1 minute until the spinach is just wilted.

• 8

  Fluff the golden turmeric rice with a fork and serve it alongside the sliced chicken and lemony spinach.